CN106538948A - Compound noodles of fresh sweet potatoes and preparation method thereof - Google Patents
Compound noodles of fresh sweet potatoes and preparation method thereof Download PDFInfo
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- CN106538948A CN106538948A CN201610934972.7A CN201610934972A CN106538948A CN 106538948 A CN106538948 A CN 106538948A CN 201610934972 A CN201610934972 A CN 201610934972A CN 106538948 A CN106538948 A CN 106538948A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 57
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 57
- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 150000001875 compounds Chemical class 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 54
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 22
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 22
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 22
- 239000011425 bamboo Substances 0.000 claims abstract description 22
- 230000005070 ripening Effects 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
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- 241001330002 Bambuseae Species 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
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- 230000006196 deacetylation Effects 0.000 claims description 3
- 238000003381 deacetylation reaction Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 206010067171 Regurgitation Diseases 0.000 abstract description 4
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- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 206010040844 Skin exfoliation Diseases 0.000 description 9
- 239000002002 slurry Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
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- 229920001592 potato starch Polymers 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000001835 salubrious effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of fresh sweet potatoes are combined the preparation method of noodles, including washing, defibrination, dough-making powder, ripening, tabletting, cutting, drying and cut-out step, wherein refining step is：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, in being rapidly added fiberizer, defibrination is carried out；The material that dough-making powder is added has flour, konjaku powder and chitosan powder, and dough-making powder and ripening are carried out at 45～55 DEG C, and the curing time is 20～45min.The invention also discloses the compound noodles of fresh sweet potatoes that said method is prepared.The inventive method can effectively clear up flatulence, the heartburn, reaction of mouth acid regurgitation water that the relevant composition of Radix Ipomoeae may cause, and increase noodles ductility and viscoelasticity, reduce noodles strip-breaking rate, improve noodles water absorption.The noodles for preparing are of high nutritive value, anti-microbial property is good.
Description
Technical field
The invention belongs to food processing technology field, and in particular to compound noodles of a kind of fresh sweet potatoes and preparation method thereof.
Background technology
Radix Ipomoeae, also known as Rhizoma Dioscoreae, Radix Pachyrhizi Erosi, Ipomoea batatas Lam., sweet potato etc., it is Convolvulaceae annual herb plant, is the our people masses
Traditional miscellaneous grain crops food, account for first 5 of cereal crops for a long time in the cultivated area of China, rich in proteins, starch, pectin, fibre
Dimension element, aminoacid, vitamin, unsaturated fatty acid and several mineral materials and abundant sugar, have anticancer, shield heart, nourishing the stomach, prevention
Emphysema, diabetes, soften cardiovascular and cerebrovascular vessel, fat-reducing the effects such as, be it has been recognized that health food, or even have " life prolonging food " it
Reputation.
But for a long time, people are single to the edible way tradition of Radix Ipomoeae, and the domestic edible way of fresh sweet potatoes is mainly
Dried Radix Ipomoeae Batattis are shone into after eating raw, cook, roast or boiling, but these substantially belong to do instant product, it is not easy to be permanent to preserve；Industry
On then mainly production sweet potato slices, but due to by fried, being destroyed the nutrition of inside, so as to away from Radix Ipomoeae
Health-care effect this thematic function；At present Radix Ipomoeae is cooked pulverizing or Radix Ipomoeae is cut into slices and dried rear pulverizing or even extract red
Sweet potato starch come process sweet potato noodle (03135115.8,201310258266.1,201410519420.6,
20141038.722.X), but due in its sweet potato powder Main Ingredients and Appearance be starch, processed noodles heating after due in starch sugar
Effect and become grey black, while the taste without Radix Ipomoeae in mouthfeel, is not liked by people.In addition, Radix Ipomoeae to contain 70% left
Right moisture, in the course of processing of powder, not only causes a large amount of streams of the soluble component such as moisture and vitamin B, vitamin C
Lose, and the poor adhesion of sweet potato powder, noodles are directly prepared with flour, molding is difficult, easily dissipates, be not only difficult to make uniform and stable
Noodle product, and coarse mouthfeel.Furthermore, the high noodle product of Radix Ipomoeae powder content eat it is many after can equally feel flatulence, it is heartburn,
Mouth acid regurgitation water.
The content of the invention
The technical problem to be solved is to provide compound noodles of a kind of fresh sweet potatoes and preparation method thereof, with fully profit
The moisture for being contained with fresh sweet potatoes in itself and reduction nutrition leak as few as possible.
To solve above-mentioned technical problem, the technical scheme of present invention design is as follows：
1) wash：By non-rot fresh sweet potatoes, bamboo sprout and Rhizoma Zingiberis Recenss washes clean；
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, is ground in being rapidly added fiberizer
Slurry；The weight of gained serosity is set to 100 weight portions；
3) dough-making powder：By the shell of the flour of 100～160 weight portions, the konjaku powder of 0.5～3 weight portion and 1～3 weight portion
Polysaccharide powder is poured in dough mixing machine, carries out dough-making powder, heats material and make temperature range be maintained at 45～55 DEG C during dough-making powder；
4) ripening：Curing time is 20～45min, and temperature of charge scope during ripening is 45～55 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
Further, the step 1) in, fresh sweet potatoes are peeling fresh sweet potatoes.
Further, the step 2) in, the amount of the bamboo sprout is 1～3 weight portion, and the amount of Rhizoma Zingiberis Recenss is 1～2 weight portion.
Further, the step 3) in, the deacetylation of the shitosan is 80～96%, molecular weight is 25～
50ku。
Further, the step 3) in, flour is Semen Tritici aestivi flour or Semen Tritici aestivi flour and Buckwheat flour, corn flour, swallow
The mixed flour of at least one in wheat flour powder three.
Further, the step 3) in, flour is Semen Tritici aestivi flour and Buckwheat flour, corn flour, oat flour three
In the mixed flour of at least one, and content of the Semen Tritici aestivi flour in mixed flour be not less than 70%.
Further, the step 3) in, serosity：Flour：Konjaku powder：The weight ratio of chitosan powder is 100：(110～
135)：(1.5～2.5)：(1.5～2).
The step 4) in, the curing time is 30～40min.
The present invention has the advantages that：
1) as fresh sweet potatoes moisture is 70% or so, complete utilization is carried out after being beaten to fresh sweet potatoes, bamboo sprout, Rhizoma Zingiberis Recenss, both
Overcome dehydration to prepare sweet potato whole powder, sweet potato starch complex process, consume energy serious, relatively costly and there is food safety risk
Defect, turn avoid the loss of sweet potato nutrient composition, the noodles of preparation with Radix Ipomoeae and the fragrant of bamboo sprout, with heat clearing away,
Effect of stomach function regulating, logical intestinal defecation.
2) fresh sweet potatoes additional proportion it is larger and in the case that flour additional proportion is relatively small, add konjaku powder and shell
Polysaccharide powder not only can increase the fineness of noodles, and can dramatically increase ductility, viscoelasticity and the water absorption of noodles, subtract
The strip-breaking rate of few noodles.
3) as fresh sweet potatoes serosity sugar content is of a relatively high, chitosan powder and konjaku powder are added in 45～55 DEG C of dough-making powder
With ripening, the sugar effect in the aminoacid and shitosan and fresh sweet potatoes in konjaku powder, fresh sweet potatoes can be enable, and bamboo
Protein interaction in Radix Crotalariae szemoensis, shitosan and material, can increase the plasticity of material so that need not add the situation of gluten-strengthening agent
Under the sensory of noodles lubricity for preparing is good, chewy is strong.
4) due to adding Rhizoma Zingiberis Recenss, on the one hand, chitosan powder and Rhizoma Zingiberis Recenss can be cooperateed with and play antibacterial effect, be effectively increased face
The shelf-life of bar；On the other hand, bamboo sprout and Rhizoma Zingiberis Recenss can synergism, in clearing up noodles, the relevant composition of Radix Ipomoeae may cause
Flatulence, the heartburn, reaction of mouth acid regurgitation water；Another further aspect, Rhizoma Zingiberis Recenss and bamboo sprout can also make that noodle soup is salubrious, non-greasy.
5) as slurry content is of a relatively high, flour and Radix Ipomoeae, bamboo sprout, Rhizoma Zingiberis Recenss and chitosan powder can during dough-making powder, be made rapidly
Mix homogeneously.
6) reduce and cook or dry milling process, starch need not be extracted, technological process significantly shortens, and cost significantly drops
It is low.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
In this embodiment, the fresh sweet potatoes that adopt per 100g in average moisture for 71.2g, Semen Tritici aestivi flour average water
It is divided into 14.0%, the deacetylation of shitosan is 90%, and molecular weight is 30ku.
Embodiment 1
1) wash：The non-rot of 480kg, the fresh sweet potatoes of peeling, the bamboo sprout of 10kg peelings and the Rhizoma Zingiberis Recenss of 10kg are washed
Wash clean.
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, is ground in being rapidly added fiberizer
Slurry.
3) dough-making powder：Pour the chitosan powder of the flour of 700kg, the konjaku powder of 10kg and 12kg weight portions into dough mixing machine
In, dough-making powder is carried out, material is heated during dough-making powder and is made temperature range be maintained at 55 DEG C；
4) ripening：Curing time is 40min, and temperature of charge scope during ripening is 50 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
Embodiment 2
1) wash：By the non-rot of 486kg, the Rhizoma Zingiberis Recenss washing of the fresh sweet potatoes, the bamboo sprout of 8kg peelings and 6kg of peeling
Totally.
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, is ground in being rapidly added fiberizer
Slurry.
3) dough-making powder：The chitosan powder of the flour of 580kg, the konjaku powder of 8kg and 8kg weight portions is poured in dough mixing machine,
Dough-making powder is carried out, material is heated during dough-making powder and is made temperature range be maintained at 52 DEG C；
4) ripening：Curing time is 35min, and temperature of charge scope during ripening is 52 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
Embodiment 3
1) wash：By the non-rot of 480kg, the Rhizoma Zingiberis Recenss washing of the fresh sweet potatoes, the bamboo sprout of 12kg peelings and 8kg of peeling
Totally.
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, is ground in being rapidly added fiberizer
Slurry.
3) dough-making powder：The chitosan powder of the flour of 660kg, the konjaku powder of 9kg and 9kg weight portions is poured in dough mixing machine,
Dough-making powder is carried out, material is heated during dough-making powder and is made temperature range be maintained at 53 DEG C；
4) ripening：Curing time is 30min, and temperature of charge scope during ripening is 50 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
Embodiment 4
1) wash：By the non-rot of 484kg, the Rhizoma Zingiberis Recenss washing of the fresh sweet potatoes, the bamboo sprout of 8kg peelings and 8kg of peeling
Totally.
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, is ground in being rapidly added fiberizer
Slurry.
3) dough-making powder：Pour the chitosan powder of the flour of 640kg, the konjaku powder of 10kg and 10kg weight portions into dough mixing machine
In, dough-making powder is carried out, material is heated during dough-making powder and is made temperature range be maintained at 52 DEG C；
4) ripening：Curing time is 36min, and temperature of charge scope during ripening is 52 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
After testing and sensory evaluation, the noodles quality that the present invention is prepared meets industry standard LS/T3212-2014
Require, mouldability is strong, and smooth in taste, chewy are good, long shelf-life, and noodles have the fragrant of Radix Ipomoeae and bamboo sprout, after eating without flatulence,
The heartburn, reaction of mouth acid regurgitation water.
Claims (9)
1. a kind of fresh sweet potatoes are combined the preparation method of noodles, it is characterised in that：The method is comprised the following steps：
1) wash：By non-rot fresh sweet potatoes, bamboo sprout and Rhizoma Zingiberis Recenss washes clean；
2) defibrination：The fresh sweet potatoes of washes clean, bamboo sprout and Rhizoma Zingiberis Recenss are cut into pieces, in being rapidly added fiberizer, defibrination is carried out；Institute
The weight for obtaining serosity is set to 100 weight portions；
3) dough-making powder：By the shitosan of the flour of 100～160 weight portions, the konjaku powder of 0.5～3 weight portion and 1～3 weight portion
Powder is poured in dough mixing machine, carries out dough-making powder, heats material and make temperature range be maintained at 45～55 DEG C during dough-making powder；
4) ripening：Curing time is 20～45min, and temperature of charge scope during ripening is 45～55 DEG C；
5) tabletting, cutting, drying, cut-out, obtain final product the compound noodles of fresh sweet potatoes.
2. fresh sweet potatoes according to claim 1 are combined the preparation method of noodles, it is characterised in that：
The step 1) in, fresh sweet potatoes are peeling fresh sweet potatoes.
3. fresh sweet potatoes according to claim 1 and 2 are combined the preparation method of noodles, it is characterised in that：
The step 2) in, the amount of the bamboo sprout is 1～3 weight portion, and the amount of Rhizoma Zingiberis Recenss is 1～2 weight portion.
4. fresh sweet potatoes according to claim 1 and 2 are combined the preparation method of noodles, it is characterised in that：
The step 3) in, the deacetylation of the shitosan is 80～96%, and molecular weight is 25～50ku.
5. fresh sweet potatoes according to claim 1 and 2 are combined the preparation method of noodles, it is characterised in that：
The step 3) in, flour be Semen Tritici aestivi flour or Semen Tritici aestivi flour with Buckwheat flour, corn flour, oat flour three in extremely
The mixed flour of few one.
6. fresh sweet potatoes according to claim 5 are combined the preparation method of noodles, it is characterised in that：
The step 3) in, flour is Semen Tritici aestivi flour and Buckwheat flour, corn flour, at least one is mixed in oat flour three
Flour is closed, and content of the Semen Tritici aestivi flour in mixed flour is not less than 70%.
7. fresh sweet potatoes according to claim 1 and 2 are combined the preparation method of noodles, it is characterised in that：
The step 3) in, serosity：Flour：Konjaku powder：The weight ratio of chitosan powder is 100：(110～135)：(1.5～
2.5)：(1.5～2).
8. fresh sweet potatoes according to claim 1 and 2 are combined the preparation method of noodles, it is characterised in that：
The step 4) in, the curing time is 30～40min.
9. the compound noodles of fresh sweet potatoes that prepared by any one of claim 1～8 methods described.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549082A (en) * | 2018-12-21 | 2019-04-02 | 谭安源 | Fruits and vegetables various grains noodle, rice flour and its preparation method and application |
| CN113080372A (en) * | 2021-05-18 | 2021-07-09 | 贵州老锄头食品股份有限公司 | Blood sugar-reducing carex baccans nees noodles and preparation method thereof |
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| CN103989072A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Health-care sweet potato noodles and preparation method thereof |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
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2016
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|---|---|---|---|---|
| CN1376409A (en) * | 2001-03-22 | 2002-10-30 | 车翊洙 | Noodles containing modified water solubile chitin |
| CN101214037A (en) * | 2008-01-15 | 2008-07-09 | 陈平 | Sweet potato vermicelli and preparation thereof |
| CN103989072A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Health-care sweet potato noodles and preparation method thereof |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
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| CN109549082A (en) * | 2018-12-21 | 2019-04-02 | 谭安源 | Fruits and vegetables various grains noodle, rice flour and its preparation method and application |
| CN113080372A (en) * | 2021-05-18 | 2021-07-09 | 贵州老锄头食品股份有限公司 | Blood sugar-reducing carex baccans nees noodles and preparation method thereof |
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